Application Of High Pressure Homogenization Research Articles

High-Pressure Homogenization for Enhanced Bioactive Recovery from Tomato Processing By-Products and Improved Lycopene Bioaccessibility during In Vitro Digestion.

The principles of industrial ecology have emerged as pivotal drivers of eco-innovation, aiming to realize a "zero-waste" society where waste materials are repurposed as valuable resources. In this context, High-Pressure Homogenization (HPH) presents a promising, easily scalable micronization technology, capable of enhancing the extractability and bioaccessibility of bioactive compounds found in tomato processing by-products, which are notably abundant waste streams in the Mediterranean region. This study focuses on optimizing HPH treatment parameters to intensify the recovery of bioactive compounds from tomato pomace. Additionally, it investigates the multifaceted impacts of HPH on various aspects, including color, particle size distribution, microscopic characteristics, surface properties, bioactivity, and lycopene bioaccessibility through in vitro digestion simulations. The results demonstrate that the application of HPH under optimized conditions (80 MPa, 25 °C, 10 passes) induces a remarkable 8-fold reduction in mean particle size, reduced surface tension, improved physical stability, uniform color, increased total phenolic content (+31%), antioxidant activity (+30%), dietary fiber content (+9%), and lycopene bioaccessibility during the intestinal digestion phase compared to untreated samples. These encouraging outcomes support the proposition of integrating HPH technology into an environmentally friendly industrial process for the full valorization of tomato processing residues. By utilizing water as the sole solvent, this approach aims to yield a functional ingredient characterized by greater nutritional and health-promoting values.

Effect of oleaster (Elaeagnus angustifolia L.) flour addition combined with high-pressure homogenization on the acidification kinetics, physicochemical, functional, and rheological properties of kefir.

In this study, the effects of peeled oleaster flour (OF) addition (0.5% and 1%) with high-pressure homogenization (HPH) at 100 MPa on acidification kinetics, physicochemical, functional, and rheological properties of kefir made from bovine whole milk were investigated. The fermentation kinetic parameters such as Vmax and T f decreased by 23.63% and 20%, respectively, with 1% OF and application of HPH. The combined use of two treatments had a positive effect on Lactobacillus and Lactococcus counts, reaching a maximum of 9.63 and 9.31 log cfu/mL, respectively. Also, total phenolic contents and antioxidant activity reached maximum values of 85.31 mg GAE/g and 17.22%, respectively. The ΔE value was more limited with HPH. The maximum firmness and water-holding capacity values were determined in the sample produced with 1% OF and application of HPH. Rheological analysis revealed that all kefirs exhibited shear thinning behavior, and the Ostwald-de-Waele (R 2 > .99) model was suitable to describe the rheological behavior of all kefir samples. The highest viscosity (0.049 Pa.s, at 50/s shear rate) and consistency index (1.115 Pa.sn) were observed in kefir with 1% OF and application of HPH. Kefir samples were characterized as weak gel behavior because storage modulus (G') was much greater than loss modulus (G") and the power-law model was used to characterize the viscoelasticity. The overall quality assessment indicated that the improvement of the fermentation process and the enhancement of textural and functional properties of kefir samples could be achieved with the addition of 1% OF and application of HPH.

High-Pressure Homogenization and Biocontrol Agent as Innovative Approaches Increase Shelf Life and Functionality of Carrot Juice.

Recently, application of high-pressure homogenization (HPH) treatments has been widely studied to improve shelf life and rheological and functional properties of vegetable and fruit juices. Another approach that has drawn the attention of researchers is the use of biocontrol cultures. Nevertheless, no data on their possible combined effect on fruit juices shelf life and functionality have been published yet. In this work, the microbial, organoleptic, and technological stability of extremely perishable carrot juice and its functionality were monitored for 12 and 7 days (stored at 4 and 10 °C, respectively) upon HPH treatment alone or in combination with a fermentation step using the biocontrol agent L. lactis LBG2. HPH treatment at 150 MPa for three passes followed by fermentation with L. lactis LBG2 extended the microbiological shelf life of the products of at least three and seven days when stored at 10 °C and 4 °C, respectively, compared to untreated or only HPH-treated samples. Moreover, the combined treatments determined a higher stability of pH and color values, and a better retention of β-carotene and lutein throughout the shelf-life period when compared to unfermented samples. Eventually, use of combined HPH and LBG2 resulted in the production of compounds having positive sensory impact on carrot juice.

The impact of high-pressure homogenization on thermal gelation of Arthrospira platensis (Spirulina) protein concentrate

Gelation is an important techno-functionality for novel protein sources. Yet, only one study has focused on the gelling potential of concentrates from the microalgae Spirulina, despite its potential as a sustainable protein source. That study reported relatively low stiffness, hindering the application. The current study focuses on Spirulina protein concentrate (SPC) gel characterization and the utilization of high-pressure homogenization (HPH) before thermal gelation to improve gel properties. We reveal that the gelation is possible at pH 6.5, yet not at more acidic pH due to insufficient protein solubility. Phycobiliproteins - the main proteins in SPC, aren't responsible for gel network formation. The application of HPH at 50 MPa, as a pretreatment increased protein solubility by 91%. The surface hydrophobicity increased by at least 212% while decreasing particle size. Those HPH effects on SPC dispersion were correlated with an increase in gel stiffness and a decrease in the gelation point.

Effect of high pressure homogenization on the production of yeast extract via autolysis and beta-glucan recovery

The aim of this study was to assess the application of high pressure homogenization (HPH) as a pretreatment prior to the process of autolysis of Saccharomyces cerevisiae cells in order to enhance both the production of yeast extract and the valorization of the solid residue of autolysis for β-glucan extraction. Autolysis of HPH treated (200–600 bar, 1–3 passes) and untreated samples, carried out at 52 °C and pH = 5.5, was mathematically modelled based on protein, amino acid and total solids release. HPH treatment accelerated yeast autolysis at all conditions studied and resulted in higher protein, amino acid and total solids yield. A combination of HPH treatment and shorter autolysis times achieved high extract yields of low turbidity. The β-glucan content of the solid autolysis residue increased with increasing treatment intensity and autolysis time with a simultaneous decrease in protein content due to the mechanical disruption of the cells. Industrial relevanceThe use of HPH as a pretreatment of yeast suspensions allows for the acceleration of yeast extract production by autolysis, reducing the very long autolysis times otherwise required. At the same time, the solid residue obtained after autolysis has a higher β-glucan content for HPH treated samples, allowing for more efficient valorization of this rich in valuable glucan by-product. In our work we have demonstrated that with one pretreatment step, both aspects of the autolytic process can be significantly enhanced.

Effect of high pressure homogenization combined with juice ratio on water-soluble pectin characteristics, functional properties and bioactive compounds in mixed juices

The effect of high pressure homogenization (HPH) processing combined with juice ratio on overall quality attributes of carrot, apple and peach mixed juices were investigated. Relationships of functional properties with physicochemical and particle characteristics were analyzed, while relevance of bioactive compounds and antioxidant activity (AOA) with water-soluble pectin (WSP) characteristics were also investigated. As the results indicated, juice ratio of individual juices affected physicochemical attributes, and composition of WSP and bioactive compounds in mixed juices. HPH processing decreased particle size and altered WSP characteristics. Moreover, HPH influenced functional properties of mixed juices, including cloud stability and rheological behavior, which were correlated with physicochemical and particle characteristics. Polyphenols contributed more for AOA. HPH processing enhanced polyphenol content, which showed significant positive correlations with content and degree of methylesterification of WSP. Thus, AOA was relevance to both polyphenol and WSP contents, implying that interactions between polyphenol and pectin could enhance AOA. Industrial relevanceWhen physically and chemically different plant matrixes are mixed together to produce mixed juices, sedimentation and instability of bioactive compounds, including carotenoids and polyphenols could occur, which are identified as key challenges in the beverage industry. This research provides guidance for formulating mixed juices and introduces the potential application of high pressure homogenization for enhancing functional properties and stability of bioactive components.

Application of high-pressure homogenization (HPH) to modify functional, structural and rheological properties of lentil (Lens culinaris) proteins

The ability of high-pressure homogenization (HPH) to modify the functional, structural and rheological properties of lentil protein isolate (LPI) suspensions were investigated. Protein patterns remained unchanged with HPH treatment. Particle size significantly decreased up to 100 MPa treatment and size distribution was mono-modal after 50 MPa. Microstructural images revealed that increasing pressure from 50 to 150 MPa caused further unfolding of protein particles, which well supported to water solubility, emulsifying, foaming and particle size results. LPI suspensions had shear thinning behavior and results were well fitted to Ostwald de-Waele model (R2 ≥ 0.989). Apparent viscosity and homogenization pressure were modeled with exponential and sigmoidal functions (R2 ≥ 0.983). However, weak gel-like structure was observed from all samples due to G′ > G″, and higher homogenization pressures than 50 MPa caused more pronounced gelation after 51.78 °C. These results stated that HPH treatment has a good potential to modify the functional, structural and rheological properties of LPI suspensions.

Application of high-pressure homogenization on gums.

High-pressure homogenization (HPH) is an emerging process during which a fluid product is pumped by pressure intensifiers, forcing it to flow through a narrow gap, usually measured in the order of micrometers. Gums are polysaccharides from vegetal, animal or microbial origin and are widely employed in food and chemical industries as thickeners, stabilizers, gelling agents and emulsifiers. The choice of a specific gum depends on its application and purpose because each form of gum has particular values with respect to viscosity, intrinsic viscosity, stability, and emulsifying and gelling properties, with these parameters being determined by its structure. HPH is able to alter those properties positively by inducing changes in the original polymer, allowing for new applications and improvements with respect to the technical properties of gums. This review highlights the most important advances when this process is applied to change polysaccharides from distinct sources and molecular structures, as well as the future challenges that remain. © 2017 Society of Chemical Industry.

Study on high pressure homogenization and high power ultrasound effectiveness in inhibiting polyphenoloxidase activity in apple juice

High pressure homogenization (HPH) and ultrasound with (USct) or without (US) temperature control were applied to apple juice individually or in combination for inactivating polyphenoloxidase (PPO). Ten passes HPH at 150 MPa were needed to achieve 50% PPO inactivation. USct led to 90% PPO decrease at the longest time (45 min), whereas total enzyme inactivation was achieved by subjecting samples to 6 min US. Results showed that temperature affected enzyme inactivation rather than the process applied. Moreover, the HPH-USct and HPH-US combined treatments led to enzyme residual activities similar to those caused by the application of HPH and USct, and US individual treatments, respectively. US provided to the apple juice less energy density to obtain PPO inactivation than USct and HPH, due to the contribution of the in situ generated heat. Also, US showed the lowest energy consumption, thus confirming its appropriateness.

Potential application of high pressure homogenization (HPH) for improving functional and rheological properties of mechanically deboned chicken meat (MDCM) proteins

The potential application of high pressure homogenization (HPH) for modifying the solubility, emulsifying and foaming properties, particle size distributions, zeta potential and rheological properties of mechanically deboned chicken meat (MDCM) proteins was evaluated. HPH decreased particle size, produced higher zeta potential and stronger electrostatic repulsion, and hence, improved water solubility, as well as emulsifying, foaming properties, flow ability and dynamic shear properties of protein suspensions. Steady and dynamic shear results indicated that samples had shear-thinning and soft-gel network behavior due to higher G′ than G″. Creep and recovery tests were explained with Burgers and exponential decay models, respectively, and led to a better understanding the internal structure, as well as elastic and viscous behavior. The final percentage recovery increased as homogenization pressure increased due to strengthened solid-like structure of protein suspensions. These results revealed that HPH can be a valuable process to improve functional and rheological properties of MDCM proteins.

Processing of soy functional food using high pressure homogenization for improved nutritional and therapeutic benefits

Nanosuspension as a delivery system for soy nutraceuticals (nattokinase and soy-isoflavones) has been prepared using top-down technique. Ultra high pressure homogenization was used to fabricate fermented soybean powder (FSP) and surfactants into an aqueous nanosuspension. Statistical optimization using Response Surface Methodology showed that 0.24 mg ml-1 of sodium lauryl sulphate, homogenization pressure of 200 MPa and 15 cycles of homogenization produced the nanosuspension with desired particle size of 145.6 ± 1.5 nm and PDI 0.3 ± 1.1. Validation experiments confirmed the reliability of the predicted model for production of nanosuspension. In-vitro release of isoflavones from nanosuspension was at a much faster rate than macrosuspension of FSP. Significant prolongation ( p < 0.001) of both prothrombin time and activated partial thromboplastin time; and decrease in frequency of tail thrombosis and reduced infraction were observed in rats of model groups after oral administration of nanosuspension which suggested the strong anti-thrombotic potential of nanosuspension. Nanosuspension provides a good delivery vehicle for administration of non-water soluble food components. Application of high pressure homogenization results in the development of novel soy functional foods. This process could be used on lab as well as commercial scale for the formulation of nutraceuticals. • Novel soy functional food using UHPH • Number of cycles and pressure of homogenization affect the particle properties of nanosuspension. • UHPH improved the release profile of soy-isoflavones. • Nanosuspension displayed strong anti-thrombotic effect in Wistar rats.

Multi-pass high pressure homogenization of commercial enzymes: Effect on the activities of glucose oxidase, neutral protease and amyloglucosidase at different temperatures

This study evaluated the residual activities of amyloglucosidase (AMG) at 65 and 80 °C, glucose oxidase (GO) at 50 and 75 °C and neutral protease at 20 and 55 °C after 3 passes of high pressure homogenization (HPH) at 150 MPa and 200 MPa (neutral protease and AMG) and at 100 and 150 MPa (GO). The results for AMG and neutral protease showed that the improvement in maximum enzyme activity was reached after one pass at 200 MPa, with an increment in the AMG residual activity measured at 80 °C (activity increased from 13% to 21%) and in the neutral protease residual activity at 20 °C (activity increased from 50% to 64%). However, the multiple passes caused no improvement in the activities of the enzymes. To the contrary, the results obtained for GO showed that HPH at 150 MPa continuously improved the activity at 75 °C up to three passes, reaching an activity three times higher than the native sample. Additionally, it was observed that two passes of GO at 100 MPa resulted in the same level of GO activation reached after a single pass at 150 MPa. These results suggest that multiple HPH effects differ for each enzyme evaluated and can be applied to improve GO activity. Enzymes can be used in several areas of food industry. However, the price of enzymes and their low stability limits the enzymes' application in food industry. The HPH is suggested to process the enzyme prior to application, to increase enzyme activity mainly at non-ideal temperature. Therefore, the application of high pressure homogenization to improve enzymes activity can expand the range of enzyme uses.

Changes in commercial glucose oxidase activity by high pressure homogenization

High pressure homogenization (HPH) has been described as a process able to change enzyme activity and stability of enzymes. This study investigated the HPH effects on commercial glucose oxidase (GO) activity. Enzyme solutions at pH 5.0, 5.7 and 6.5 were processed at pressures 50, 100, and 150 MPa. The HPH effects were determined by the enzyme residual activity measured at 15, 50 and 75 °C immediately after homogenization and after 1 day of storage. Results showed that low pressures (50 MPa) reduced the GO relative activity at all temperatures evaluated when samples were homogenized at pH 5.0. However, a relative recovery of enzyme activity was observed when homogenization was carried out at pressures of ≥ 100 MPa. For samples processed at pH 5.7, the homogenization at 100 MPa reduced the relative enzyme activity at 15 and 50 °C. On the contrary, a 25% improvement on GO relative activity at 75 °C was observed after homogenization at 150 MPa. For samples homogenized at pH 6.5, the process continuously reduced the GO relative activity at 15 °C and almost no changes were observed when activity was evaluated at 50 and 75 °C. After 1 day, the GO relative activity of homogenized samples could increase up to 400%, as compared to the native one stored under the same condition. The results confirmed that HPH changes the GO activity, being able to increase or decrease it. This activity change may be associated to continuous modifications in enzyme structure due to homogenization pressure and pH of solution. Additionally, the GO relative stability increase in aqueous solution highlights HPH as an interesting tool to improve GO performance, expanding the potential application range of glucose oxidase in food industry. GO is an important enzyme in food industry due to its ability to consume oxygen and glucose. However its high instability on food matrix limits GO application. Therefore, the application of high pressure homogenization as an emerging technology to keep enzyme activity in aqueous solution is interesting to improve GO applications.

High-Pressure Homogenization as a Non-Thermal Technique for the Inactivation of Microorganisms

In the pharmaceutical, cosmetic, chemical, and food industries high-pressure homogenization is used for the preparation or stabilization of emulsions and suspensions, or for creating physical changes, such as viscosity changes, in products. Another well-known application is cell disruption of yeasts or bacteria in order to release intracellular products such as recombinant proteins. The development over the last few years of homogenizing equipment that operates at increasingly higher pressures has also stimulated research into the possible application of high-pressure homogenization as a unit process for microbial load reduction of liquid products. Several studies have indicated that gram-negative bacteria are more sensitive to high-pressure homogenization than gram-positive bacteria supporting the widely held belief that high-pressure homogenization kills vegetative bacteria mainly through mechanical disruption. However, controversy exists in the literature regarding the exact cause(s) of cell disruption by high-pressure homogenization. The causes that have been proposed include spatial pressure and velocity gradients, turbulence, cavitation, impact with solid surfaces, and extensional stress.The purpose of this review is to give an overview of the existing literature about microbial inactivation by high-pressure homogenization. Particular attention will be devoted to the different proposed microbial inactivation mechanisms. Further, the different parameters that influence the microbial inactivation by high-pressure homogenization will be scrutinized.